Development of innovative technologies of fondant candies with synbiotics
Confectionery products are an addition to food and their weight in the diet is about 10 %. However, candies based on sugar fondant consist of carbohydrates and are the sources of «empty» calories. In this connection, in recent years, the issues of confectionary functionalization become relevant. Th...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2017-01-01
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| Series: | Tehnologìčnij Audit ta Rezervi Virobnictva |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/93806 |